Raw young turnips are sweet, with a tender-firm crunch. In this bright salad, lemon juice and tart, crispy apples accentuate both of these qualities. To create more contrast of texture and flavor, try adding raisins and toasted pecans or hazelnuts.
1 cup peeled and grated young turnips (about two medium turnips)
1 cup peeled and grated tart apples (about 1 large apple)
Ĺ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Freshly ground pepper
Raisins and toasted pecans or hazelnuts, optional
1. Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl.
2. Season with salt and pepper.
3. Cover and refrigerate for one hour.
4. If using raisins and nuts, toss them in and on top of the salad.
Makes about two cups.
Adapted from Farmer Johnís Cookbook by Farmer John Peterson (Gibbs Smith, 2006)